Asian Five Spice Roasted Goose
Ingredients:
- 5-8lb Goose
- 4-6 mandarin oranges
- 2-4 apples
- 1 tbsp butter
- pepper
- garlic powder
- Simply Asian Spicy Szechwan Five Spice seasoning
- 1/4 cup honey
- 1/4 cup soy sauce
Preparation:
- Preheat oven to 350 degrees
- Place the goose in a 9 1/2″ by 11″ baking dish. To keep in the moisture you can use a large cooking bag.
- Dice the apples into small pieces about a 1/2″ wide and peel the mandarin oranges, tearing off the individual slices. Mix the two together and place the fruit inside the bird.
- Take the butter and use your hand to evenly coat the entire outside of the goose.
- Add pepper, garlic powder and asian five spice seasoning to taste. I didn’t add exact amounts here because I just eyeball it. I did add more five spice and pepper than I did garlic powder.
- Cover the goose either with tinfoil or close the cooking bag, depending on which method you are using. I chose to use tinfoil.
- Bake for 1 1/2 hours at 350 degrees.
- Combine soy sauce and honey in a small bowl.
- Bump the temperature of the oven up to 400 degrees
- Pull the goose out and use a soft bristle brush to baste the soy sauce and honey mixture onto the outside of the goose and remove the tinfoil or pull the bag off the goose so the top of the bird is exposed.
- Put it back in the oven and cook for seven minutes, then pull it back out and use the sauce in the bottom of the dish to baste the goose again.
- Do this every seven minutes for thirty minutes.
- Cut it open after thirty minutes. The goose should be somewhat rare in the middle. You don’t want a well-done goose. Goose tastes much better a little rare.
I served my goose on top of rice with the mandarin oranges and apples. Then I spooned the excess sauce in the bottom of the dish over the top of it. As an addition I also served Miso soup on the side. It was a big hit with both my young daughters and my husband.
WILD HART OUTDOORS 